#french-cuisine

#french-cuisine

Canned tuna is a versatile ingredient stored for ages that complements salads, casseroles, and notably, makes excellent sandwiches mixed with creamy mayonnaise.

Petite Lil's offers a preview of a yet-to-open French restaurant in North Beach, featuring oysters, tinned fish, and a 32-ounce bone-in tomahawk served until 1am.

Shekoh Confections, a fine candy company based in San Francisco, focuses on creating bonbons inspired by Persian and French flavors, using high-quality Valrhona chocolate.

A Michelin-starred chef is crafting space meals for French astronaut Sophie Adenot's ISS mission in 2026, enhancing the dining experience with gourmet options.

Lucky Charlie, opened by Nino Coniglio and team, features super-crisp pizza, traditional options, and unique dishes like anelletti baked in a ceramic bowl.

Verjus offers a cozy atmosphere in the Financial District where wine lovers and foodies can enjoy a diverse menu of French and Spanish-inspired small plates.

"I'm heartbroken for my chef, for my staff. People who work very hard. And the fact that we are independently owned and not having millionaires to invest in us."

Both pistou and pesto rely on superior ingredients and are traditionally made using raw elements to maintain their vibrant colors and flavors. Although some insist on using a mortar and pestle, modern methods are accepted too.

Sometimes a delicious little French cake... but other times a vital piece of bureaucracy. Why do I need to know macaron? Because you might be confused about why your car needs a cake.

Bobby Flay's culinary journey, influenced by classical French techniques and Southwestern cuisine, shaped his signature style, blending bold flavors and creativity.

"We have always been a very close mother-daughter duo and have encouraged, uplifted, and helped one another to build our dreams together."

Lentils are a powerhouse of nutrition, offering plant-based protein, iron, folate, magnesium, and potassium at an affordable price, making them a valuable addition to any meal.

The butter brioche from Le Pain Quotidien disappointingly fails to meet expectations, presenting a dry and stale taste that masks any potential buttery sweetness.

Ksenia Prints highlights that liver mousse, despite its reputation, is a classic French dish that can be revitalized by soaking the liver in buttermilk or milk to remove metallic taste, making it a must-have for charcuterie boards.

The Niçoise salad, traditionally made with canned tuna, can be dramatically enhanced by using canned salmon, which offers a stronger flavor and better aesthetics.

Croissants, distinct for their flaky layers and crispy exterior, are made with a yeast-based laminated dough, offering a texture and flavor different from the sweeter Italian cornetto.

Bar Nouveau, led by Althea Grey-Potter, has opened a new residency at Gracie's Apizza, offering French-inspired dishes and an extensive wine selection.